Delia Smith Ratatouille

Delia Smith’s Ratatouille is made with courgettes, aubergine, tomatoes, red pepper, yellow pepper, onion, garlic, basil, and coriander seeds. This easy Ratatouille recipe creates a tasty and hearty side dish that takes about 1 hour 45 minutes to prepare and can serve up to 4-6 people.

Delia Smith Ratatouille Ingredients

• 2 medium courgettes (zucchini)
• 1 heaped teaspoon coriander seeds, crushed
• 3 tablespoons (45 ml) olive oil
• Freshly milled black pepper
• 1 small aubergine (eggplant)
• 1 rounded dessertspoon salt
• 1 lb (450 g) ripe Italian tomatoes or any other red tomatoes
• 1 small red pepper, de-seeded and cut into 1 in (2.5 cm) squares
• 1 small yellow pepper, de-seeded and cut into 1 in (2.5 cm) squares
• 1 medium onion, peeled and chopped into 1 in (2.5 cm) squares
• 2 large garlic cloves, finely chopped
• 1 handful fresh basil leaves, or 1 x 15 g pack

How To Make Delia Smith Ratatouille

1. Prepare the courgettes and aubergine: Cut them into 1 in (2.5 cm) dice, leaving the skins on.
2. Salt and drain: Place the diced courgettes (zucchini) and aubergine (eggplant) in a colander, and mix with one rounded dessertspoon of salt. Weigh them down with a plate and heavy weight, placing a plate underneath to catch the drips. Leave for 1 hour.
3. Skin the tomatoes: Pour boiling water over the tomatoes, leave for 1 minute, drain, slip off the skins, and quarter the flesh.
4. Preheat the oven: Set to its highest setting.
5. Dry the vegetables: After draining, squeeze out excess juice from the aubergines and courgettes, then dry them thoroughly in a clean cloth.
6. Roast the vegetables: Arrange the tomatoes, aubergines, courgettes, peppers, and onion on a roasting tray. Sprinkle with garlic, torn basil leaves, crushed coriander seeds, and pepper. Drizzle the oil over and mix well. Roast on the highest shelf for 30-40 minutes until the vegetables are tender and tinged brown at the edges.
7. Serve: Serve the Ratatouille straight away.

Recipe Tips

• Use fresh tomatoes: Fresh, ripe tomatoes will make the dish taste better. If the tomatoes aren’t ripe, the ratatouille might be bland.
• Don’t skip salting: Salting the courgettes and aubergine removes extra moisture and bitterness. This also helps them roast well.
• Cut vegetables evenly: Make sure all the vegetables are cut the same size so they cook evenly and have the right texture.
• Roast at high heat: Roasting at high heat makes the vegetables tender and slightly caramelized, which adds more flavor.
• Add basil at the end: Add the basil leaves just before serving to keep them fresh and flavorful.

What To Serve With Ratatouille?

This tasty Ratatouille pairs well with crusty bread, rice, pasta, or quinoa. It also can be served alongside a simple green salad, garlic bread, grilled chicken, or roasted potatoes for a delicious dinner.

How To Store Leftovers Ratatouille?

• Refrigerate: Let the leftover Ratatouille cool to room temperature. Put it in an airtight container and store it in the fridge for up to 4 days.
• Freeze: Cool the Ratatouille to room temperature first. Place it in an airtight container or freezer bag and freeze for up to 3 months. To use, thaw it in the fridge overnight before reheating.

How To Reheat Leftovers Ratatouille?

• In The Oven: Preheat the oven to 350°F (175°C). Place the Ratatouille in an oven-safe dish and cover with foil. Heat for 20-25 minutes, or until warmed through.
• In The Microwave: Transfer the Ratatouille to a microwave-safe dish. Cover and heat on high for 2-3 minutes, stirring halfway through, until hot.
• On The Stove: Heat a pan over medium heat. Add the Ratatouille and cook, stirring occasionally, until heated through, about 5-7 minutes.

Delia Smith Ratatouille Nutrition Facts

Serving Size: 1 cup (250 grams)

• Calories: 150
• Total Fat: 9 grams
• Saturated Fat: 1.2 grams
• Cholesterol: 0 mg
• Sodium: 500 mg
• Potassium: 700 mg
• Total Carbohydrate: 15 grams
• Dietary Fiber: 5 grams
• Sugars: 7 grams
• Protein: 3 grams

Try More Delia Smith Recipes:

• Delia Smith Smoked Mackerel Pâté
• Delia Smith Green Bean Chutney
• Delia Smith Squidgy Chocolate Log
• Delia Smith Leeks In Cheese Sauce